Physical properties of structured lipids from lard and soybean oil produced by enzymatic interesterification;Propriedades físicas das misturas e dos lipídios estruturados obtidos a partir de banha e óleo de soja por interesterificação enzimática

Ciencia e Tecnologia de Alimentos

Volumn 29, Issue 3, 2009, Pages 652-660

  Silva, Roberta Claro ^a   Cotting, Lucia Nazareth ^a   Poltronieri, Tatyane Pereira ^a   Balcão, Victor Manuel ^b   Gioielli, Luiz Antonio ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b Universidade Fernando Pessoa UFP   (Brazil)

Author keywords

Interesterification; Lard; Lipase; Soybean oil; Structured lipids

Indexed keywords

CANDIDA; CANDIDA CYLINDRACEA; GLYCINE MAX; MUCOR; MUCOR CIRCINELLOIDES;

EID: 64649106967     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612009000300031     Document Type: Article

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